Preheat oven to 350 degrees F.
In a bowl, cream together the cream cheese, Parmesan, and Asagio; spread into the bottom of a 9-inch deep-dish pie dish.
Mix together the pesto and roasted garlic; spread in a layer over the cheeses on the dish.
Spread the shredded mozzarella over the pesto layer, then sprinkle with the roasted red pepper.
Mix together the Parma ham or prosciutto and the cooked white beans; set aside.
To arrange the last layer, mentally divide the contents of the dish into three equal"pie slice" shaped sections, then: (1) over one section, arrange the black or green olives, (2) over another section, arrange the artichoke hearts, (3) and over another layer the Parma and bean mixture.
Sprinkle the entire dish with the onion and parsley, and bake in a 350 degree F oven for 20 minutes and it's bubbly.
Remove from oven and serve hot with dippers such as endive leaves or thin slices of toasted Italian bread.
Notes: you can leave out the Parma ham if you want it to be vegetarian; also, this can be made up ahead of time and reheated, if necessary.